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Dairy Basics: Fundamentals of Quality and Safety

This one-day workshop addresses the principles of producing high quality and safe dairy foods. Participants in this workshop will gain knowledge of milk properties and practices that are important to producing quality dairy products.

Who Should Attend

  • Small-scale, farmstead and artisan dairy food processors
  • Individuals in the dairy industry who need basic training in dairy food handling and food safety principles

Curriculum

  • Learn about the basic chemical and microbiological properties of milk that contribute to dairy product quality
  • Good Manufacturing Practices (GMPs) for personnel, operations, equipment, and facilities and Pre-requisite Programs (PPs) for making the facility safe and sanitary for food production
  • Principles of cleaning and sanitizing dairy processing equipment and facilities
  • Writing Sanitation Standard Operating Procedures (SSOPs) and record keeping forms and practices
  • An optional practical session is available in the evening where participants can work on their own documents while getting feedback from the instructor

Contact the course director for information on current or future offerings.